Menu: A Senegalese Feast
Influenced by its geographical neighbors (North Africa and Morocco), colonialism (France and Portugal), and recent immigration (from Vietnam), Senegal's cuisine is multifaceted and full of intense flavor. This menu, featuring the national dish of thiéboudienne, is a pleasing collision of flavors and textures. Cool and creamy avocado and mango salad, fresh black-eyed peas with a bright squeeze of lime, and a spicy peanut and chicken stew are perfect for feeding a crowd this summer. End the meal with a sweet pudding made from coconut milk, brown sugar and rice.
The Menu
- Accara (Black-Eyed Pea Fritters)
- Thiéboudienne (Senegalese Fish and Rice)
- Màfe Ginaar (Peanut and Chicken Stew)
- Saladu Nebbe (Black-Eyed Pea Salad)
- Saladu Awooka ak Mango (Avocado and Mango Salad)
- Sosu Kaani (Habanero Chile Sauce)
- Sombi (Coconut Rice Pudding)
More About This Menu
For more about where to find some of the ingredients used in these dishes, see our Senegalese Shopping List »
Make-ahead tips: the chile sauce, peanut butter for the stew, and black-eyed pea salad can all be made ahead and stored in the refrigerator. The black-eyed peas for the fritters require at least 8 hours of soaking time before cooking.
Okra features prominently in many Senegalese dishes like Màfe Ginaar. For cooks from Nigeria to Texas, this unusual vegetable is a treasured ingredient and a reminder of home.
For more on Senegal's cuisine, see our article A Feast for All »
Enjoy a soundtrack of Senegalese and other African music with dinner— just hop on over to our Senegal playlist on Spotify »
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